One-Pan Manchego Mac and Cheese
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 3 cloves garlic (roughly chopped)
- 1/2 cup panko breadcrumbs 30 grams
- 1/2 tsp sweet smoked Spanish paprika 1.25 grams
- 1/4 tsp dried thyme .25 grams
- 2 cups low fat milk 480 ml
- 1 cup vegetable broth 240 ml
- 1/4 tsp saffron threads .17 grams
- 8 oz elbow macaroni 225 grams
- 2 cups shredded Manchego cheese 240 grams
- 1/2 tbsp dijon mustard 7 grams
- sea salt & black pepper
- chopped parsley for garnish
Instructions
-
Heat a large fry pan with a medium heat and add in the olive oil
-
After a couple of minutes add in the chopped garlic, mix continuously, after 30 to 45 seconds add in the panko breadcrumbs, continue to mix continuously, after 3 to 4 minutes and the breadcrumbs are golden fried turn off the heat, then add in the paprika, thyme, a kiss of sea salt & black pepper, mix together, then transfer into a bowl and set aside
-
Using the same pan, add in the milk, vegetable broth, saffron and a pinch of sea salt, heat it with a high heat and give it a gentle mix
-
Once it comes to a light boil, add in the pasta and lower to a medium heat, mix the pasta around every 2 minutes so the pasta doesn't stick together and it all evenly cooks
-
Once the pasta is cooked al dente (check package instructions on the pasta you are using), turn off the heat, add in the shredded cheese, dijon mustard and season with a kiss of sea salt & black pepper, mix together until well mixed and the cheese is fully melted
-
Top off the mac and cheese with the reserved fried breadcrumbs, making sure to evenly spread them around, and some chopped parsley, serve at once, enjoy!
Recipe Notes
Get the Spanish Saffron I used to make this Recipe